Red Beans with Chorizo

Active Time
20 minutes
Total Time
14 hours, 30 minutes
Serving Size
8
Ingredients
Instructions
Ingredients
- 1 lb dried red beans
- 2 medium yellow onions, divided
- 20 cloves garlic, divided
- 2 teaspoons kosher salt
- 1 large tomato
- 3 oz cured chorizo
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon chili powder
- Chopped fresh cilantro (optional for serving)
Steps
- Rinse beans. Place in large bowl and cover with water by 2 inches. Cover and soak overnight; drain.
- Halve 1 onion and place in 4-quart stockpot. Add beans, 15 cloves garlic, and salt. Cover with water by 2 inches, bring to a boil, and reduce heat to medium-low. Simmer 1 1/2–2 hours until beans are tender; remove onion halves and discard.
- Meanwhile, chop remaining onion and 5 cloves garlic coarsely. Remove seeds from tomato and chop coarsely. Remove casing from chorizo, slice in half lengthwise, and cut into 1/2-inch-thick slices.
- Heat oil in large sauté pan on medium 2–3 minutes. Add onions, garlic, and chorizo. Cook 4–5 minutes, stirring occasionally, until onions are tender.
- Stir in tomatoes, cumin, and chili powder. Cook 4–5 minutes until tomatoes begin to break down. Stir vegetable mixture into beans. Simmer 15–20 minutes; sprinkle with cilantro, if using, and serve.
Ingredients
- 1 lb dried red beans
- 2 medium yellow onions, divided
- 20 cloves garlic, divided
- 2 teaspoons kosher salt
- 1 large tomato
- 3 oz cured chorizo
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon chili powder
- Chopped fresh cilantro (optional for serving)
Steps
- Rinse beans. Place in large bowl and cover with water by 2 inches. Cover and soak overnight; drain.
- Halve 1 onion and place in 4-quart stockpot. Add beans, 15 cloves garlic, and salt. Cover with water by 2 inches, bring to a boil, and reduce heat to medium-low. Simmer 1 1/2–2 hours until beans are tender; remove onion halves and discard.
- Meanwhile, chop remaining onion and 5 cloves garlic coarsely. Remove seeds from tomato and chop coarsely. Remove casing from chorizo, slice in half lengthwise, and cut into 1/2-inch-thick slices.
- Heat oil in large sauté pan on medium 2–3 minutes. Add onions, garlic, and chorizo. Cook 4–5 minutes, stirring occasionally, until onions are tender.
- Stir in tomatoes, cumin, and chili powder. Cook 4–5 minutes until tomatoes begin to break down. Stir vegetable mixture into beans. Simmer 15–20 minutes; sprinkle with cilantro, if using, and serve.
Nutritional information
Amount per 1/8 recipe serving: Calories 270, Total Fat 4.5g, Sat Fat 1.5g, Trans Fat 0g, Chol 10mg, Sodium 700mg, Carb 39g, Fiber 9g, Total Sugars 2g (Incl. 0g Added Sugars), Protein 16g, Vit D 0%, Calc 6%, Iron 20%, Potas 2%